Published Friday, 13 May, 2011 by themum
Rinse the lentils and out in a pan
Pour over the stock and bring to the boil.
When boiling turn to simmer and simmer for half an hour. Most of the liquid will be absorbed. Add onion, garlic and curry powder and stir to realise the flavour. Add the tomatoes and a bit of water. You may need to top up with more water later. Add chunks of butternut squash and simmer until tender. When tender add the spinach and stir round until wilted. Add yogurt and stir in. Cook for 5 more minutes then serve with rice or naan.
Late night sweet tooth? Midday treat? Check out this tasty looking Mousse!
A delicious, heathy and easy curry!
tasty and fillin soup, ideal for freezing
My mom makes this and i love it :)
Veggie/healthy version of spag bol. I live on this dish...
Serves 4, 1 serving = 204 kcal/1.3 fat.